Sunday, October 26, 2014

October Fest Egg Bake

Just under the end-of-October-wire I knocked out this egg bake today.
I have been thinking about it for weeks (as pretzel buns feel like a pantry
staple this time of year AND who doesn't love an egg bake on a Sunday morning?)

Slice (or chop, however you desire) a large yellow onion, over medium/high
heat slowly saute with 3 T of butter.  Add salt & pepper.

After ~10 minutes the onions will be soft and translucent. Transfer to 
a bowl and pop in the refrigerator to cool.

Some of the other ingredients, in addition to the sauteed onions:
pretzel buns
peppers (mild, slightly sweet)
sausages (any variety would work just fine)
 3 T spicy brown mustard

Not pictured:
shredded cheese (any variety will do, so use up what you have)
Eggs (I used a 32 ounce carton of egg whites)

Wash the peppers, cut off the tops, and cut down the middle lengthwise.
Use a spoon to scoop out all of the seeds. Then chop the peppers.
 I did to say how much peppers to add, as you can add as little or many
to your liking.  I cut enough peppers to yield 1/2 cup chopped.

I cubed 6 cups of pretzel buns.  To the bowl of sauteed onions I added
the chopped peppers, spicy brown mustard and sausages.  

 Place the pretzel bun chunks in the base of a greased pan (this oval
is just  a couple inches shy of being the equivalent of a 9x13 pan).

Top the pretzel chunks with the onion & sausage mixture.

Top with cheese (I used 2 cups total of shredded jack, asiago and parmesan)
Like I said, any cheese will work. I had a bag of shredded jack in the
refrigerator and always seem to have a wedge of parmesan and asiago on
hand.  The combo of these cheeses was excellent!

Top with eggs (I used a 32 ounce carton of egg whites) that have been 
whipped with salt and pepper and cover for the night.  
A true egg bake always sits in the refrigerator overnight.

When ready to bake, preheat the oven to 350, uncover the 
dish and bake for ~1 hour.

The egg bake will be golden brown, crusty and puffy like a souffle!

Allow to rest for 10 minutes before serving!

It's probably appropriate to serve this with beer, at breakfast!

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